Best 4 Cream Of Zucchini Spinach Broccoli Recipes

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Indulge in a delectable culinary journey with our carefully curated collection of cream-based soups, each bursting with vibrant flavors and wholesome ingredients. From the classic Cream of Zucchini Soup, renowned for its velvety texture and subtle sweetness, to the vibrant Cream of Spinach Soup, brimming with iron and antioxidants, our recipes cater to diverse preferences. Embark on a culinary adventure with our savory Cream of Broccoli Soup, a comforting and nutritious dish perfect for chilly evenings. And for a unique twist, explore our innovative Cream of Zucchini, Spinach, and Broccoli Soup, a harmonious blend of flavors and textures that will tantalize your taste buds. Each recipe is meticulously crafted to ensure a symphony of flavors and a delightful dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BROCCOLI-AND-SPINACH SOUP



Creamy Broccoli-and-Spinach Soup image

Thanks to mild-mannered baby spinach and silky sautéed leeks, this weeknight-friendly broccoli soup not only gets an extra boost of nutrients like iron and vitamins B and C-it also takes on a most vibrant color of green and boasts a velvety texture without any heavy cream in sight! A drizzle of tangy crème fraîche and a few crunchy pretzel nuggets serve as the finishing touches to this wholesome and warming bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 11

3 tablespoons unsalted butter
2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
3 cloves garlic, smashed and peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets
Kosher salt and freshly ground pepper
5 ounces baby spinach, stems removed (6 packed cups)
1/3 cup crème fraîche
Store bought pretzel nuggets, for serving (optional)

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
  • Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
  • Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

SPINACH AND ZUCCHINI VEGETABLE BAKE



Spinach and Zucchini Vegetable Bake image

This is a simple summertime side dish. A great recipe when zucchini is in abundance. You really taste the spinach. Combined with the Parmesan cheese, oh my this is a good recipe. It does make a small batch - perfect for a small family. If you've got a big crew, then double the recipe.

Provided by Robyn Bruce

Categories     Vegetables

Time 1h10m

Number Of Ingredients 8

10 oz package frozen spinach
1/2 lb zucchini
1/4 c grated or shredded Parmesan cheese
1/4 c seasoned dry bread crumbs
3 Tbsp canola or olive oil
1 egg
dash or two of garlic powder
salt and pepper, to taste

Steps:

  • 1. Defrost spinach and drain well. (Get out as much water as possible.)
  • 2. Wash fresh zucchini and cut into small cubes.
  • 3. Place zucchini in a saucepan with water to cover and bring to a boil. Reduce heat, cover, and cook until tender, about 10 minutes. Drain.
  • 4. Heat oven to 350 degrees.
  • 5. In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
  • 6. Pour into a small sprayed casserole dish.
  • 7. Bake, uncovered, 40-45 minutes.

BAKED SPINACH AND ZUCCHINI



Baked Spinach and Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

CREAMY ZUCCHINI



Creamy Zucchini image

Here's a different treatment for zucchini that's a favorite in our home. Even though the creamy Parmesan sauce is homemade, the recipe's cooking time is short. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 medium zucchini, julienned
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
6 ounces cream cheese, cubed
1 cup half-and-half cream
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Shredded Swiss cheese

Steps:

  • In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.

Nutrition Facts :

Tips:

  • Choose fresh, high-quality vegetables. This will ensure that your soup is packed with flavor and nutrients.
  • Don't be afraid to experiment with different seasonings. The soup's flavor can be easily customized to your liking by adding different herbs, spices, or cheeses.
  • If you're short on time, you can use frozen vegetables. Just be sure to thaw them before adding them to the soup.
  • To make the soup creamier, you can add a dollop of sour cream or yogurt. Or puree a portion of the soup and stir it back in.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Cream of zucchini, spinach, and broccoli soup is a delicious and healthy way to get your daily dose of vegetables. It's also a great way to use up leftover vegetables. With its creamy texture and flavorful broth, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this recipe a try.

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